May 4, 2014

Simple Soy Citrus Grilled Chicky

Tonight's dinner was easy and delicious, so thought I'd share it in case you'd like to give her a try.   Here's how I whip up citrusy soy chicken on the back deck.





Ingredients 
  • Boneless skinless chicken breast
  • Orange juice
  • Soy, teriyaki or Soyaki sauce
  • Olive oil
  • Spices
  • One hot grill

Prep
Using a meat tenderizer, pound your breasts so they're an even thickness, about 1/2" each.  Thicker chunks won't cook evenly, so spank the meat.

To make the marinade, add the following to a mixing bowl:
- A few ounces of orange juice (just enough to cover the chicken)
- Couple shakes of Trader Joe's Soyaki sauce (or soy and teriyaki sauce)
- Dribble of olive oil (helps prevent bird from sticking to the grill)
- Spices to suit your taste, I roll with black pepper, curry powder, ground tumeric, garlic and just enough Sriracha sauce that Pigtails won't complain about the burn (don't add salt, plenty of that in the soy)

Plop the beat breasts into the marinade, cover with plastic and soak in the fridge for several hours.  Longer soak = more tender and greater robust flavor.

Grill
After the multi-hour soak is complete and your stomach is growling, preheat the grill and scrape it with a wire brush to clean the grates.  I usually like a side of tater tots or a veg, so spread them on aluminum foil (sprayed with Pam) while the grill is booting up.

The grill should be very hot, you want to quick sear the meat to lock in the tenderness and minimize cooking time.  You'll end up with a dry dinner if you skimp on the heat.

Tator tots or vegetables on the fire first.  Turn them in a few minutes after they start to steam, then add the marinated chicken.  Depending on thickness and grill temp, about 4 minutes on the first side, flip and a few more on the back and you're done.  Use tongs and not a fork when rotating, don't wanna puncture.

Enjoy
Pigtails gobbled it up!  It's a tangy mix of sweet from the orange juice, salt and sesame on the Soyaki, and a light depth charge to the tongue from the Sriracha.

-Beard

1 comment:

Thanks for the note, check back for my response!